Go Back
Email Link
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Zucchini Corn Chowder
This corn zucchini chowder recipe is a fresh, flavorful summer chowder that is plant-based and a delicious way to use your garden zucchini!
5
from
6
votes
Print
Pin
Course:
Soup
Cuisine:
American
Diet:
Gluten Free
Prep Time:
5
minutes
minutes
Cook Time:
35
minutes
minutes
Total Time:
40
minutes
minutes
Servings:
8
side-dish servings
Calories:
180
kcal
Author:
Lindsey Janeiro, RDN
Ingredients
4
cups
low-sodium vegetable broth
divided
3
cloves
garlic
minced
3
carrots
peeled and diced
1
onion
diced
1
tsp
ground ginger
2
cans
whole kernel sweet corn
drained and rinsed
1
can
coconut milk
(full fat)
¼
cup
cornstarch
1
medium zucchini
spiraled or sliced into zucchini noodles or chopped
¼
cup
fresh basil leaves
chopped
salt & pepper to taste
Instructions
Heat 1/4 cup of the vegetable broth in a large stock pot over medium-high heat.
Add garlic, carrots, and onion and saute in the broth for 4-5 minutes, or until onions are translucent and carrots are becoming tender.
Stir in corn and ground ginger until combined.
Add remaining vegetable stock and simmer for 15 minutes.
Add coconut milk and stir.
Remove 3 cups of the chowder and place in a blender. Add cornstarch to mixture in blender. Blend on low for 30 seconds, or until pureed smooth.
Add puree back into chowder and stir for 1-2 minutes, or until mixture has thickened slightly.
Turn heat to medium-low.
Add zucchini noodles and fresh basil. Stir and allow noodles to slightly cook for 3-5 minutes.
Season as needed with additional salt and pepper to taste.
Serve immediately.
Notes
Nutrition facts will vary based on exact ingredients used.
Nutrition
Calories:
180
kcal
|
Carbohydrates:
33
g
|
Protein:
4
g
|
Fat:
4
g
|
Saturated Fat:
3
g
|
Sodium:
529
mg
|
Potassium:
385
mg
|
Fiber:
3
g
|
Sugar:
7
g
|
Vitamin A:
4430
IU
|
Vitamin C:
12.9
mg
|
Calcium:
21
mg
|
Iron:
0.7
mg